Here's your list for the grocery store:
Strawberries - 2 pints
Sugar - you are going to need 5 cups (I didn't say this was healthy, I just said it was good!)
Pectin - 1 box
Freezer containers - about 5-1 Cup containers
So...let's talk pectin. There are a few brands out there. In general, I have used MCP or SureJell for all of my jam making. They are reliable brands that are easy to find here in Idaho! For freezer jam, I personally prefer Sure Jell... (sorry the picture is turned...I can't figure out how to change that. Anyway...here's your picture for reference.
Inside your box of pectin you will find directions on how to use that brand to make freezer jam, I will follow the sure-jell directions for this post. I have tried freezer jam with MCP, but I just prefer the way this one turns out.
So...take out your instructions and the packet of pectin. Open up the instructions and just follow along to make the jam. Next you need to wash your strawberries. I just set the package on top of a folded towel and put them right next to my cutting board.
Take the stems off your strawberries and cut in half. Use the best looking strawberries and avoid using berries that are over-ripe.
If you haven't taken the time to get your containers ready, this is the time!!! After 10 minutes are up, you will combine the pectin packet and 3/4 cup of water in a small sauce pan. It will look something like this...
Turn the heat on high and bring the pectin and water to a boil, stir as you are getting to the boil and get a timer set for 1 minute that you can start as soon as you reach a boil. When it is boiling turn your timer on and stir continuously for 1 minute. Your pectin will look something like this when you are boiling...
Take the pectin off the stove and add it to your berries and sugar. Then stir for about 3 minutes until the sugar is completely dissolved and there is no graininess left. Your jam will start to look smooth and shiny!!! Now all that is left is putting your yummy jam into those containers. Make sure to leave about 1/2 inch of space between the jam and the top of the container so that when it freezes and expands it won't leak out of your container. The container with the yellow lid will be going right into the fridge for us to enjoy now!